Restaurants›Auberge du Pommier›Duck Confit Recipe

Duck Confit Recipe

Inspired by Auberge du Pommier
Time6h
Serves4

Hudson Valley duck cassoulet, lardons, pearl onions

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Ingredients

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Duck Confit

Cassoulet

Method

Duck Confit Preparation

1

Prepare the Duck

In a large bowl, combine the duck legs with salt, thyme, and crushed garlic. Let it marinate for at least 12 hours in the refrigerator.

2

Cook the Duck

Preheat the oven to 225°F (107°C). Rinse the duck legs to remove excess salt and place them in a baking dish. Pour melted duck fat over the legs, ensuring they are fully submerged. Cook in the oven for 4-5 hours until the meat is tender and falling off the bone.

Cassoulet Assembly

3

Sauté the Lardons and Vegetables

In a large Dutch oven, sauté the lardons over medium heat until crispy. Remove and set aside. In the same pot, add pearl onions, diced carrot, and celery. Cook until softened.

4

Combine Ingredients

Add the cooked white beans, chicken broth, bay leaves, and the crispy lardons back into the pot. Stir to combine.

5

Add Duck Confit

Remove the duck legs from the duck fat and place them on top of the cassoulet mixture. Cover and simmer for 30 minutes.

6

Serve

Remove bay leaves and sprinkle with chopped parsley before serving. Enjoy your Duck Confit Cassoulet!